Tag Archives: mocktail

Matchatini

Ok, what is matcha? It’s an earthy tasting powder made from shade-grown green tea plants. Typically a chasen is used to create a uniform consistency when mixing the matcha with water or milk.. I broke tradition? Instead of using a chasen, aka a bamboo whisk, I use a Kitchen-Aid whisk attachment to mix my matcha water mixture to make a paste after dumping two heaping demitasse spoons (only clean spoons I had at the moment) into a bowl made from a coconut shell. It is possible if you don’t have a chasen. Don’t tell anyone.

This one can be a Machatini or a Matcha Mocktail. Foam is optional. Vodka or Kikori (rice grain spirit) both work—different drinks, equally as good. It’s quick and easy. The more earthy matcha flavor, the better, as far as I am concerned; it is the main ingredient, after all. Don’t tell the alcohol. All measurements are with a demitasse spoon and jigger. Oh, and one eyeballed tablespoon of my vanilla extract. Sometimes I pour with the heart (Wink, wink). Cheers!

All ingredients listed below are quantities for mixing the matcha and Matchatini.

Ingredients

2 ounces of vodka or Kikori

2 tablespoon of vanilla (from my homemade batch as seen in the syrup extract category on home page of this blog)

1-2 ok maybe 3 large drip drops of orange flower water

6 ounces of unsweetened vanilla almond milk

2 demitasse spoons of Manuka honey (Manuka Doctor multifloral 80+MGO)

2 heaping demitasse spoonfuls of NAOKI matcha powder (ok, let’s face it’s; I eyeballed most of this)

2 teaspoons of warm water to blend matcha and prevent excess clumping

Chef note: The hotter the water, the more bitter the matcha. It’s also excellent for what I like to call the un-clumping. This was supposed to be a test recipe. I decided to post anyway. It’s a goodie.

Method

For the matcha milk

Add two demitasse spoonfuls of matcha powder to a bowl. Add about 2-3 tablespoons of hot water. Whisk matcha until a paste forms. Next, add Manuka honey. Proceed with a little more water and whisk until smooth. Then add 6 ounces ounces of unsweetened vanilla almond milk. Let mixture cool before you refrigerate.

After the matcha milk has chilled add 2 ounces of vodka (or a Kikori whiskey substitute) and 3 ounces cooled matcha milk to a mixing tin. Add ice. Shake to wake and strain (strain not really necessary) into a martini glass.

Glass: martini glass

Garnish: dust with matcha powder and honeycomb

Where to buy the goods? Blonde Behind the Bucket please know I may receive commissions from eligible purchases. Thank you.

Please drink responsibly

Morning Mocktail

Morning Mocktail. Vodka Optional. This is the mocktail category though..

1 bunch of celery (organic or from your garden is best)

1 medium knob of fresh ginger

1/2 English cucumber with skin

Squeeze of fresh lemon

Pinch of pink Himalayan salt

KOS Pantry green spiralulina

I use an Omega cold press juicer. You can use any juicer but the cold press juice lasts longer. A blender and cheese cloth could also work.

Feed all washed ingredients into the juicer as directed, except the lemon. Pour juice into bucket glass. Squeeze the juice of the fresh lemon. Sprinkle salt and stir. Sprinkle green spirulina.

Glass: bucket glass

Garnish: cucumber ribbon, sprinkled spirulina

Toss in some celery leaves..

Grenadie

One of the most common bar staples is grenadine. It can be used in drinks or on ice cream and in other desserts. During the summer, I crave grenadine drinks like boozy smoothies and spritzes galore, along with a daily smoothie or two. And for those days when I don’t feel like drinking, there’s a Shirley Temple. Once you see how easy and “healthier” it is to make grenadine at home, you won’t want it any other way. You’re gonna love it!

Grenadine

Recipe

1 1/2 cups of pomegranate juice

1/2 cup of beet sugar

1 generous tablespoon of orange blossom water

2 ounces and a splash of pomegranates molasses (splash is for luck and because all the pomegranate molasses doesn’t want to come out of the jigger and I chose not oil to coat the jigger as not to interfere with the recipe hence the splash.

1 ounce of vodka

Method

In a saucepan add beet sugar and pomegranate juice. Heat until sugar dissolves. Add pomegranate molasses and set aside to cool. Once your mixture has cooled add orange blossom water and vodka. The vodka is the preservative. Store in an airtight sealable glass container in the refrigerator.

Now you are ready to make a Dirty Shirley, Shirley Temple, Tequila Sunrise, or any other cocktail you desire. Excellent on ice cream. The challenge for me is not to drink this recipe straight from the bottle.

Where to buy the goods? Bucket glasses and orange blossom water? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you.

Please drink responsibly and be of the legal drinking age.